Pan Seared Chicken With Herb Spaetzle Recipe

About this recipe

Pan-Seared Chicken with Herb Spaetzle is a delightful way to explore German-inspired flavors in your own kitchen. This dish combines the richness of tender, golden chicken breasts with the buttery, herb-infused goodness of spaetzle, a traditional German dumpling-like pasta. A light Dijon mustard sauce ties the meal together, adding a tangy and savory finish to every bite. The spaetzle is made fresh, ensuring a soft and satisfying texture, while the chicken is seared to perfection for a golden crust and juicy interior. With a balanced nutritional profile boasting 36g of protein and 610 kcal, this meal is both fulfilling and energizing. It’s perfect for a cozy dinner at home or an impressive meal to share with loved ones. Whether you’re seasoned in German cuisine or trying it for the first time, this recipe offers a comforting yet sophisticated experience that’s sure to please.

Ingredients

• NaN Fresh Halal Chicken Breast - Boneless Without Skin
• NaN Large English Brown Eggs
• - Jalpur Rice Flour
• - Schwartz Flat Leaf Parsley
• 100 G Jumbo Garlic 100g
• - Biona Capers In Olive Oil
• - Sussex Wholefoods Organic Deodorised Cocoa Butter
• 324G Borough Broth Low Fodmap Chicken Bone Broth
• 105G Dijon Mustard With Tarragon, 105G
• 250 Ml Trs Lemon Juice 250Ml
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g

Instructions

1. 1. Season the chicken breasts with salt and pepper on both sides and set aside for 10 minutes.
2. 2. In a bowl, whisk eggs with rice flour, salt, and chopped parsley until a thick batter forms.
3. 3. Bring a pot of salted water to boil, drop small portions of the spaetzle batter using a spoon or spaetzle maker, and cook until they float to the surface.
4. 4. Drain the cooked spaetzle and toss them gently with butter to prevent sticking.
5. 5. Heat olive oil in a skillet over medium heat and sear the chicken breasts for 4-5 minutes on each side until golden brown and cooked through.
6. 6. Remove the chicken and let it rest while preparing the sauce in the same pan.
7. 7. Add minced garlic to the skillet and sauté until fragrant, about 30 seconds.
8. 8. Pour chicken stock into the skillet, scraping any browned bits from the bottom of the pan.
9. 9. Stir in Dijon mustard and lemon juice, allowing the sauce to simmer and thicken slightly for 2-3 minutes.
10. 10. Return the chicken to the skillet to coat with the sauce and heat through for 1-2 minutes.
11. 11. Plate the spaetzle, placing the chicken on top, and drizzle with the mustard sauce.
12. 12. Garnish with additional parsley and serve immediately for a hearty German dinner.